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Salsa Verde Beef and Mushroom Enchiladas are SO easy to make, even on a weeknight! They’re packed with a combo of beef and mushrooms, smothered in a creamy salsa verde sauce, and covered in shredded cheese. They’ll become a new family favorite, guaranteed.
Enchiladas are our go-to when it comes to Mexican food, so be sure to check out these Skinny Chicken Enchiladas, these Beefy Garlic Enchiladas, or these Ranch Chicken Enchiladas.
Salsa Verde Beef and Mushroom Enchiladas
Enchiladas are my jam. I swear I could eat them every single day for the rest of eternity, and never get sick of them. Typically I’m a shredded chicken girl, but every once in a while I have a serious craving for something a little heartier, and beef enchiladas totally hit the spot! Here, a combo of ground beef, cremini mushrooms, and shredded oaxaca cheese make up the hearty filling. The sauce is ridiculously easy with just two ingredients – salsa verde and sour cream – and takes about 30 seconds to throw together.
They have a slight hint smokiness with cumin, and a punch of flavor from a copious amount of garlic, onion, and oregano. They’re creamy, cheesy, and oh-so delicious!
How to make Salsa Verde Beef and Mushroom Enchiladas
- First, brown the mushrooms in a little bit of butter. Don’t add salt at this point! Because mushrooms soak up salt and moisture, adding salt at this point will prevent them from browning.
- Once the mushrooms are brown and cooked, remove them from the pan and add the beef. Cook until brown.
- Add onions, garlic, cumin, oregano, salt, and water. Cook until the onions are soft. Add the mushrooms back in the pan and toss together.
- While the beef and mushrooms cook, add the salsa verde and sour cream to a medium bowl. Whisk until combined.
- Place a scant 1/2 cup of filling on each tortilla. Sprinkle with cheese, roll and line up in the baking dish.
- Cover with sauce, sprinkle with remaining cheese, and bake.
- Serve with chopped cilantro.
Do I have to use cremini mushrooms?
No! I love creminis for their heartiness, but white button mushrooms or even chopped portabellas will also work wonderfully.
Can I make them ahead of time?
Absolutely. And actually they’re even better if the sauce sits for a little bit. I wouldn’t recommend making them any more than 24 hours in advance, but anything prior to that is perfect.
Do I have to use oaxaca cheese??
I do really recommend seeking out this perfectly melty, mild cheese. However, if you absolutely can’t find it, shredded Monterrey jack cheese will also work great.
What to serve with Salsa Verde Beef and Mushroom Enchiladas
- Cheesy Zucchini Rice
- Cafe Rio Copycat Cilantro Rice
- Bacon Guacamole
- Grilled Corn Guacamole
- Goat Cheese Avocado Dip
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Salsa Verde Beef and Mushroom Enchiladas
Ingredients
- 1 tbsp unsalted butter
- 1 lb cremini mushrooms, roughly chopped
- 1 1/4 tsp salt
- 1 lb lean ground beef
- 2 1/2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 2 large garlic cloves, minced
- 10 soft taco-sized tortillas
- 8 oz oaxaca cheese, shredded
- 16 oz salsa verde
- 1 cup sour cream
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 baking dish.
- Heat a large non-stick skillet to a medium heat. Add butter. Once butter melts, add mushrooms. Cook until brown, about 5-6 minutes. Add 1/2 tsp salt, toss and cook 1 more minute.
- Transfer mushrooms to a plate and add ground beef to the pan. Brown for 10 minutes. Add onions, cumin, oregano, remaining salt, and garlic. Continue to cook until onions are soft and translucent, another 3-4 minutes. Add 1/4 cup water. Toss to combine and set aside.
- Add salsa and sour cream to a medium bowl. Whisk to combine. Season to taste with salt and pepper, set aside.
- To assemble enchiladas. Spoon about 1/2 cup of the sauce in the bottom of the pan. Place about 1/2 cup of the filling in the middle of each tortilla. Sprinkle with a tablespoon of cheese. Roll up and place in the prepared baking dish, seam-side down. Cover with remaining sauce and sprinkle with cheese. Bake 30-35 minutes or until brown and bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We have made this countless times! Quick, easy, and delicious.
I’m making this dish tonight. Using 1 small onion and instead of adding 1/4 cup water to the mixture, that’s when I will be adding the mushrooms to the mix. Should work out fine. Will update
Thankfully I cook enough that I intuitively knew to add the mushroom and meat mixture back into the filling. Not adding the onion to the list of ingredients also had me scratching my head a bit. Definitely and oversight on both counts. That being said, it is a tasty dish. We’ll make it again for sure.
I tried this recipe and used 1 cup chopped Vidalia onion. I also chose to top It with fresh chopped cilantro. Definitely will make it again. It is delicious!
I saw this recipe and thought it was different and interesting. We gave it a try last night and it is delicious! We had to use sliced portobella mushrooms and colby jack cheese instead and it was so yummy. I took leftovers to work today.
Thanks for this recipe!
I would just like to know how much onion to use next time.
Made this tonight and the family enjoyed them. I usually make shredded chicken enchiladas so this is a nice change.
Trying to cook with this recipe, it doesn’t state when the mushrooms should be added back with the recipe. Also, the ingredients doesn’t list an onion, but states to add the onion in the instructions?!
There was also way too much sauce leftover. Next time, I will use half the sour cream and have the verde sauce.
Thank you!
There was no onion listed in this receipe so Im just winging it and using a small red one.
Did you use flour tortillas or corn tortillas? I am trying to find a gluten free option.
Oh my! Pinning this to try soon. Thank you!